2 cups grated low-moisture part-skim mozzarella (you might not need this much cheese, depending on the size of your bread)

1 cup grated Parmesan cheese

Tomato jam

4 to 6 fresh basil leaves, torn into small pieces

Olive oil or butter, for frying

INSTRUCTIONS

To make the jam: In a medium-sized pot (around 2½ quarts) over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.

Simmer until the mixture is completely broken down, reduced and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes. Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.

To make the sandwiches: If you’re making panini, brush olive oil or melted butter on one side of each slice of bread. Place the oiled sides down on a plate. Mix the mozzarella and Parmesan cheese together. Working in pairs, spread a generous layer of jam on one piece of bread and top the other with a generous handful of cheese, spread evenly down the bread (use a little more than you think you probably should). Top the cheese with a sprinkle of torn basil and press the other slice of bread, tomato jam-side down against the cheese to make a sandwich. Repeat for remaining sandwiches.

Grill the sandwich in a panini press, electric grill or in a pan on the stovetop until both sides are crispy and turning golden brown on the edges. Repeat for remaining sandwiches.